A fruit-free crumble topping to keep around and sprinkle on top of yogurt, ice cream, and maybe even fruit.

Serves: 1½ cups

Ingredients

1 cup old-fashioned oats

½ cup firmly packed almond meal

½ cup chopped walnuts

⅓ cup lightly packed brown sugar

¼ teaspoon salt

½ teaspoon ground cinnamon (optional)

4 to 5 tablespoons coconut oil, softened or melted

Instructions

Preheat the oven to 400°F. Line a small baking sheet or pan with parchment.

In a small bowl, mix together the oats, almond meal, walnuts, sugar, salt and oil using a spatula, ‘til they form large crumbs. Work in 3 tablespoons of the coconut oil, then continue to add some or all of the remaining oil to bring the dough together. You want it to stick together when you pinch it.

Bake for 25 to 30 minutes, until the crumb is golden and the top looks dry. Cool completely, then store in a jar in the fridge. Use to top yogurt, sundays, or a cut-up ripe peach or pear.

Recipe by Big Girls Small Kitchen at http://www.biggirlssmallkitchen.com/2015/10/crumble-topping.html